G. Wu

The development of meat tenderness is likely to be compartmentalised by ultimate pH

Dominic Lomiwes, Mustafa M. Farouk, G. Wu et al. · Meat Science · 2013 · 194 citations

Agriculture, Food Science, Food Processing +7

Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness

G. Wu, Mustafa M. Farouk, Stefan Clerens et al. · Meat Science · 2014 · 124 citations

Agriculture, Biochemistry, Food Science +16

The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing

Mustafa M. Farouk, Nilay MUSTAFA, G. Wu et al. · Meat Science · 2011 · 107 citations

Agriculture, Food Science, Meat Science +11

The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef

Carmen J. Contreras‐Castillo, Dominic Lomiwes, G. Wu et al. · Meat Science · 2015 · 70 citations · Full text

Agriculture, Animal Sciences, Biochemistry +15

LC MS/MS identification of large structural proteins from bull muscle and their degradation products during post mortem storage

G. Wu, Stefan Clerens, Mustafa M. Farouk · Food Chemistry · 2013 · 37 citations

Life Sciences, Biochemistry, Molecular Biology +17